-
MILKBREAD WITH LAVENDER HONEY BUTTER
baked fresh daily, served warm 920 cal | 9
-
BURRATA WITH PROSCIUTTO
charred campari tomatoes, prosciutto, wild arugula, toasted garlic crostini 650 cal | 18
-
BEEF CARPACCIO*
toasted gruyère croutons, caper-creole mustard sauce, shredded egg & red onion 810 cal | 22
-
YELLOWTAIL CRUDO*
ponzu sauce, gochugaru flakes, carrot-cucumber slaw 160 cal | 24
-
SWEET CHILI CALAMARI
lightly breaded, tossed with sweet chili sauce 870 cal | 19
-
MUSHROOM BRIE SOUP
garnished with button mushroom chips, truffle oil 320 cal | 10
-
GRILLED CHICKEN CAESAR SALAD
romaine, fresh grated parmesan reggiano, fried capers, crispy prosciutto 560 cal | 19
-
STEAKHOUSE FILET CHOPPED SALAD*
romaine, cucumber, campari tomato, red onion, danish blue cheese, focaccia, sweet herb vinaigrette 860 cal | 33
-
AHI TUNA POKE BOWL*
avocado, carrots, cucumber, pickled red onion, spicy aioli, soy ginger, crispy rice pearls 1030 cal | 25
-
LOBSTER & SHRIMP LOUIE SALAD*
north atlantic lobster, colossal shrimp, celery, capers, pickled onion, campari tomato, baby iceberg, brandy mustard cream, agave lime vinaigrette 610 cal | 38
-
MUSHROOM & TOMATO RAGOUT PASTA
cavatappi, burrata, campari tomato, torn basil | 1030 cal | 22 / add chicken 150 cal +4
served with french fries 550 cal
-
FLEMING'S PRIME STEAKHOUSE BURGER*
signature beef blend, Wisconsin cheddar cheese, bacon, red onion confit, campari tomato, iceberg lettuce, house-made pickles 970 cal | 22
-
GRILLED CHICKEN BURRATA SANDWICH*
sun-dried tomato, caramelized onion, pesto, arugula, focaccia 720 cal | 19
-
FRENCH DIP FILET SANDWICH*
thinly sliced filet mignon, caramelized onions, gruyère cheese on toasted potato baguette served with french onion jus and french fries 1720 cal | 29
-
THE WAGYU DOG
brioche bun, pickled red onion relish, whole grain dijon, red onion confit spread 530 cal | 16
-
LOBSTER ROLL
connecticut-style, warm butter poached, fresh chives, lemon, toasted brioche bun 1020 cal | 29
Course One:
Course One
Course One:
your choice of
-
MUSHROOM BRIE SOUP
garnished with button mushroom chips, truffle oil 320 cal
-
FLEMING’S SALAD**
candied walnuts, dried cranberries, red onion, campari tomato, lemon balsamic vinaigrette 340 cal
Course Two:
Course Two
Course Two:
your choice of
-
STEAK FRITES*
6 oz Prime New York Strip, chimichurri, golden potato pavé, tarragon aioli 1320 cal | 29
-
SEARED AHI TUNA STEAK*
pepper crusted, carrot-ginger purée, arugula, pickled onion, campari tomato 790 cal | 29
-
CABERNET FILET*
6 oz hand-cut filet mignon topped with danish blue cheese butter over cabernet demi-glace, sautéed spinach, campari tomato 570 cal | 34
-
BARBECUE SALMON FILLET*
mushrooms, barbecue glaze 690 cal | 29
-
SEARED AHI TUNA STEAK*
pepper crusted, carrot-ginger pureé, arugula, pickled onion, campari tomato 790 cal | 29
-
1020 cal | 14 oz | 77
-
PRIME NEW YORK STRIP*
1000 cal | 16 oz | 79
-
590 cal | 11 oz | 73
-
440 cal | 8 oz | 67
-
served rare with a sizzling hot stone experience, miso glaze, grated horseradish and artisanal salt 640 cal | Kagoshima Prefecture | BMS 10-12 A5+ 4 oz | 150
-
PARMESAN TRUFFLE FRIES
served with tarragon aioli 1200 cal | 8
-
ROASTED ASPARAGUS
herb butter 150 cal | 13
-
CHIPOTLE CHEDDAR MAC & CHEESE
smoked cheddar, chipotle panko breadcrumbs 1280 cal | 13
-
CRISPY PANCETTA BRUSSELS SPROUTS
flash-fried and tossed in lemon aioli 790 cal | 12
Sparkling
-
MISSING THORN BY AARON POTT
Glass | 15 / Bottle | 60
-
MIONETTO
Glass | 11 / Bottle | 44
-
SCHRAMSBERG
Glass | 28 / Bottle | 112
White Wines
-
PASCAL JOLIVET
Glass | 18 / Bottle | 72
-
GIESEN ESTATE
Glass | 12 / Bottle | 48
-
CAPOSALDO
Glass | 12 / Bottle | 48
-
LOOSEN BROS.
Glass | 11 / Bottle | 44
-
BARONE FINI
Glass | 10 / Bottle | 40
-
CHÂTEAU D’ESTOUBLON
Glass | 16 / Bottle | 64
-
DIATOM
Glass | 18 / Bottle | 72
-
CROSSBARN BY PAUL HOBBS
Glass | 24 / Bottle | 96
-
BENZIGER
Glass | 10 / Bottle | 40
Red Wines
-
A TO Z WINEWORKS
Glass | 16 / Bottle | 64
-
CALERA BY DUCKHORN
Glass | 17 / Bottle | 68
-
ROCCA DELLE MACIE
Glass | 15 / Bottle | 60
-
CATENA
Glass | 15 / Bottle | 60
-
FRANCISCAN
Glass | 12 / Bottle | 48
-
DAOU VINEYARDS
Glass | 18 / Bottle | 72
-
QUILT
Glass | 22 / Bottle | 88
-
MOLLYDOOKER
Glass | 19 / Bottle | 76
-
SALDO
Glass | 17 / Bottle | 68
-
LEVIATHAN
Glass | 24 / Bottle | 96
-
ORIN SWIFT
Glass | 28 / Bottle | 112
Pretty in Pink Wine Flight
explore three 2 oz expressions of rosé
-
LUCIEN ALBRECHT
-
CHÂTEAU D’ESTOUBLON
-
BANFI
-
ARTISANAL MARGARITA
Tequila Ocho Plata, Cointreau, Tajín rim & dried lime 220 cal | 18
-
STRAWBERRY FIELDS
Grey Goose vodka, fresh strawberries, Dolin Blanc vermouth, lemon & honey 240 cal | 18
-
PINEAPPLE CASTAWAY
Diplomático Planas rum, fresh mint, tropical pineapple & Fever-Tree Sparkling Lime & Yuzu 160 cal | 18
-
THE BUTTERFLY EFFECT
St-Germain Elderflower liqueur, prosecco, lime & transformative tea 180 cal | 17
-
SMALL BATCH SMASH
WhistlePig PiggyBack 100 Proof bourbon, softly muddled mint, maple syrup & lemon 230 cal | 17
-
GOLDEN STATE OF MIND
Seedlip Grove 42, pineapple, Monin Golden Turmeric syrup & Fever-Tree Ginger Beer 90 cal | 13 / make it a cocktail with Ketel One vodka 190 cal | 17
-
ESPRESSO YOURSELF
Seedlip Notas de Agave, house-made vanilla-sage syrup, freshly brewed espresso 120 cal | 13 / make it a cocktail with Don Julio Blanco tequila 220 cal | 17
-
HERB YOUR ENTHUSIASM
Lyre’s Dry London Spirit, fresh herbs, muddled cucumber & Fever-Tree Sparkling Lime & Yuzu 70 cal | 13 / make it a cocktail with Hendrick’s gin 180 cal | 17
-
BLACKBERRY LAVENDERADE
ripe blackberries, lemon, Monin Lavender syrup & sparkling water 120 cal | 8
-
TÖST
sparkling white tea with notes of cranberry and ginger 50 cal | 13
-
TROPICAL TEE
aromatic mint, freshly brewed tea, tropical juice blend 110 cal | 8
-
ICED TEA
0 cal
-
ACQUA PANNA
0 cal | 10
-
SAN PELLEGRINO
0 cal | 10
2,000 calories a day is used for general nutrition advice, but calorie needs vary. Additional nutrition information is available upon request.
cal represents calories
With the guidance of registered dietitians, we have prepared this menu based on the most current information available from our suppliers and their stated absence of gluten within these items. Please be aware that because our dishes are prepared-to-order, during normal kitchen operations, individual foods may come into contact with one another due to shared cooking and preparation areas. Thus we cannot guarantee that cross-contact with foods containing gluten will not occur. We encourage you to carefully consider your dining choices and your individual dietary needs when dining with us. When placing your order, please let your server know that you are ordering a gluten-free menu item.
*Consuming raw or undercooked meats (such as rare/medium rare), poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions; these items may contain raw or undercooked ingredients.
**Item contains or may contain nuts.